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Clover Chicken curry with garlic, cheesy naan

Chicken curry with garlic, cheesy naan

Chicken curry with garlic, cheesy naan

Recipe by Sue Ann Allen

600g Chicken Leg and Thigh portions
1 1⁄2 cups chopped shallots
3 1/2 Tbsp vegetable oil
1 tsp turmeric
salt to taste
1 Tbsp freshly minced garlic
2 Tbsp freshly minced ginger
1 1⁄2 Tbsp red chilli powder
1 tsp chilli flakes
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp garam masala
1 cup Clover fresh milk
1⁄2 cup chopped coriander leaves and stems (plus more too garnish)

Cheesy garlic naan
1 1⁄2 cups warm Clover Fresh milk
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
100g grated Clover white cheddar cheese
x2 cloves garlic, finely chopped
3 cups flour, plus a few tbsp for workspace

Add 1 teaspoon of oil to a heavy-based casserole pan, add the onions plus 2 tablespoons of water. Cook over medium heat until translucent. Remove from the pan and set aside.
Sing the same pan, add 2 tablespoons of oil and brown the chicken over medium-high heat for2-3 minutes. Add turmeric and season well with salt. Reduce heat slightly, cover with a lid and allow to cook for a further 5 minutes.
Add ginger and garlic, chilli powder and chilli flakes, mix well. Add onion, cumin and coriander and mix to combine, then add the garam masala, cover and allow the chicken to cook in the spices for a further 10 minutes.
Remove the lid, add the clover care milk, combine and allow another 5 minutes of cooking for all of the flavours to infuse into the milk. Add the freshly chopped coriander and allow to simmer until the chicken is soft and cooked all the way through.
Turn of the heat, give the curry another good stir and then allow it to rest for a few minutes before serving

For the Cheesy, garlic naan
Combine warm milk, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
Add salt, flour, cheese and garlic. Mix thoroughly. Knead dough on a floured workspace
about 20 times and form into a tight ball. Put dough in a well-oiled bowl and cover with
a damp towel.
Put in a warm place to rise for 30-45 minutes. The dough won't rise much, but it doesn't
need to.
Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with
a rolling pin to about 1/8" thick.
Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some
nonstick cooking spray will work. Grill for 1-2 minutes on each side. Serve with curry.

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